1. Melt butter in a 10" to 12" inch skillet over low heat. 2. Dip one side of each bread slice into egg and then into peanuts, coating well; place in skillet, coated side down. (You'll need to cook bread in batches.) Cook over low heat until lightly browned, 3 to 4 min. 3. Blend apricot jam with honey mustard; spread on uncoated side of grilled bread slices. Arrange turkey, tomato and avocado on 4 bread slices. Top with remaining bread slices, jam mixture down. Serve immediately.
* Recipe courtesy of the National Peanut Board. For more delicious recipes, please visit www.nationalpeanutboard.org